Anush's Sprouted Lentil and Garbanzo Bean Curry with Ginger/Cilantro/Lemon Sauce

March 25, 2013

This is a hearty, vegan curry that's very flavorful and filling. I was looking for something to do with my sprouted lentils. I modified this recipe by adding the garbanzo beans, red pepper paste, allspice and adjusting the seasoning, but the sauce is brilliant and came from "The Nourishing Gourmet" (www.thenourishinggourmet.com) This recipe used sprouted lentils. I used 1/4 cup regular lentils and sprouted them for 3 days which yeilded 2 + 1/4 cup sprouted lentils.

2 1/4 cup(s) sprouted lentils, Sprouted 3 days (tails are about 1/2" in length)
1 - 15 oz. can garbanzo beans
1 tsp olive oil
1 medium uncooked, onion(s), finely chopped
2 Tbsp curry powder
1 + 1/2 cups water
1/2 tsp ground allspice
3 clove(s) garlic clove(s), large
1 cup(s) cilantro, washed, stems removed
1 Tbsp ginger root, peeled and grated
1 medium (medium) lemon(s) Juiced, seeds removed
1 tsp table salt, to taste
2 tbsp red pepper paste (You can find this at most middle eastern stores)
1 tbsp sliced Jalapeno peppers (the kind you put on pizza or nachos), canned or bottled

I started out sprouting 1/4 cup dry lentils (for 3 days) creating 2 1/4 cups of fresh sprouts. Rinse and drain sprouts. In a wok, or deep nonstick pan, add 1 tsp olive oil and saute the chopped onion. ...
See the full directions on my site

Nutritions

Calories
730

Sodium
583mg
24% DV

Fat
61g
94% DV

Protein
9g
19% DV

Carbs
35g
12% DV

Fiber
9g
37% DV